Lemon Juice

Weary palates crave surprises. So when vibrantly flavored dishes of a long-overlooked cuisine arrive on the table, even the most jaded eaters take notice. Cambodian fare has long stood in the shadow of its popular Thai and Vietnamese neighbors. It is cuisine you may have never met. A cozy restaurant just blocks from Revere Beach is happily making introductions. Thmor Da occupies the storefront once filled by the Cambodian eatery Floating Rock.

Weary palates crave surprises. So when vibrantly flavored dishes of a long-overlooked cuisine arrive on the table, even the most jaded eaters take notice. Cambodian fare has long stood in the shadow of its popular Thai and Vietnamese neighbors. It is cuisine you may have never met. A cozy restaurant just blocks from Revere Beach is happily making introductions. Thmor Da occupies the storefront once filled by the Cambodian eatery Floating Rock.

MAD MEN FANS, REJOICE. The Season 5 premiere is finally here. Celebrate tonight with a period cocktail party, and continue your mid-century food fix with The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men (BenBella Books/Smart Pop, 2011). In a volume that's equal parts cookbook and historical snapshot of 1960s New York, Mad Men fanatics Judy Gelman and Peter Zheutlin help readers savor nearly every sip and morsel swallowed by Don Draper and crew during the show's first four seasons.

Deviled eggs with Spanish paprika Makes 16 8 eggs, hard-cooked by the steam-cook or simmer- and-rest method (see recipe) 3 tablespoons mayonnaise 1½ teaspoons Dijon mustard 1½ teaspoons lemon juice Salt and white pepper, to taste Hot smoked Spanish paprika (for sprinkling) 1. Cut the eggs in half lengthwise. Carefully empty the yolks into a bowl. Cut a tiny slice from the rounded ends of the whites so they sit flat. 2. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, salt, and pepper.

Serves 6 Similar to retro spinach dips, this version is made with chopped frozen spinach, Greek yogurt, and crumbled feta. 2 tablespoons olive oil 1 medium onion, chopped 1 package (10 ounces) frozen chopped spinach, thawed 1 cup (8 ounces) plain non-fat Greek yogurt 4 ounces feta cheese, crumbled 1 tablespoon lemon juice, or more to taste 1/4 cup chopped fresh parsley Salt and pepper, to taste 1/4 cup pine nuts or sliced almonds (for garnish)

Makes about 3/4 cup 2 tablespoons hot paprika 3 cloves garlic, coarsely chopped 2 teaspoons coarse salt, or more to taste 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 cup olive oil 1 tablespoon lemon...

Makes about 3/4 cup Indian mint chutney should have a thin consistency, grassy-green color, and a fresh sweet-sour taste. 2 cups packed fresh mint leaves 1 cup packed chopped fresh cilantro 1 jalapeno pepper, seeded and chopped 1 clove garlic, chopped 1 tablespoon lemon juice...

The Rough Rider Makes 1 The Willis brothers' great-grandfather was a roommate of Teddy Roosevelt at Harvard. The brothers created this cocktail, made with their Bully Boy white rum, in his honor. 2  ounces white rum  1  teaspoon honey, or more to taste  1  teaspoon lemon juice, or more to taste  1. Fill a cocktail shaker with cracked ice. Add the rum, honey, and lemon juice. Shake well. 2. Strain into a chilled cocktail glass. Adapted from Bully Boy Distillers

Makes about 1 cup 2 egg yolks Salt and pepper, to taste 1 cup canola oil 2 teaspoons lemon juice, or to taste 1 teaspoon hot water (optional) 1/4 cup chopped sweet pickle relish, sweet pickles, or cornichons 2 tablespoons chopped fresh chervil or parsley 1/2 teaspoon hot sauce 1. In a blender, beat the egg yolks, salt, and pepper for...

Makes enough for one high 9-inch pie The amount of blueberries here fills a deep 9-inch glass pie pan with a fluted rim. You’ll think you have too many berries, but the fruit cooks down as the pie bakes. Pans that are shallow (plain round glass pans, for instance) will need less filling. If you have a shallow pan, use 6 cups of berries (5 frozen, 1 fresh), 1/2 cup sugar, 4 tablespoons tapioca, 1 tablespoon lemon juice, 2 teaspoons butter. Heap the berries in the crust so you’ll have a domed pie when the fruit cooks down.

MAD MEN FANS, REJOICE. The Season 5 premiere is finally here. Celebrate tonight with a period cocktail party, and continue your mid-century food fix with The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men (BenBella Books/Smart Pop, 2011). In a volume that's equal parts cookbook and historical snapshot of 1960s New York, Mad Men fanatics Judy Gelman and Peter Zheutlin help readers savor nearly every sip and morsel swallowed by Don Draper and crew during the show's first four seasons.

The Rough Rider Makes 1 The Willis brothers' great-grandfather was a roommate of Teddy Roosevelt at Harvard. The brothers created this cocktail, made with their Bully Boy white rum, in his honor. 2  ounces white rum  1  teaspoon honey, or more to taste  1  teaspoon lemon juice, or more to taste  1. Fill a cocktail shaker with cracked ice. Add the rum, honey, and lemon juice. Shake well. 2. Strain into a chilled cocktail glass. Adapted from Bully Boy Distillers

Serves 4 1  pound Brussels sprouts, trimmed  2  tablespoons olive oil   Salt and pepper, to taste  3  tablespoons unsalted butter  1  teaspoon mustard seeds, yellow or brown  2  tablespoons capers   Squeeze of lemon juice, or more to taste  1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. Cut the Brussels sprouts in halves or quarters (they should be bite-size). In a bowl toss with olive oil, salt, and pepper.

Serves 6 Similar to retro spinach dips, this version is made with chopped frozen spinach, Greek yogurt, and crumbled feta. 2 tablespoons olive oil 1 medium onion, chopped 1 package (10 ounces) frozen chopped spinach, thawed 1 cup (8 ounces) plain non-fat Greek yogurt 4 ounces feta cheese, crumbled 1 tablespoon lemon juice, or more to taste 1/4 cup chopped fresh parsley Salt and pepper, to taste 1/4 cup pine nuts or sliced almonds (for garnish)

Makes 1 1/2 cups 1/2 cup sour cream 1/4 cup mayonnaise 1/2 cup buttermilk Juice of 1/2 lemon 1 teaspoon Dijon mustard 1 clove garlic, finely chopped 2 tablespoons chopped celery leaves Salt and pepper, to...

Lemon sorbet is a refreshing dessert any time of year. At the end of summer, when local fruits are in the markets, pair them with a cool scoop of lemony ice and add a crisp cookie. We sat down to taste six brands of lemon sorbet and among 16 tasters there was no clear favorite. Ciao Bella Lemon Sorbetto, with four votes, edged out three others with three votes each. “Most intense lemon flavor and best palate cleanser,’’ was heard repeatedly. But neither was there a clear loser; 365 Meyer Lemon Sorbet (Whole Foods Market’s house brand)

Makes 12 Make these at the last minute so the strawberries do not get soggy. 12 large strawberries 12 blueberries 4 ounces cream cheese, at room temperature 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 1 tablespoon honey ...

Deviled eggs with Spanish paprika Makes 16 8 eggs, hard-cooked by the steam-cook or simmer- and-rest method (see recipe) 3 tablespoons mayonnaise 1½ teaspoons Dijon mustard 1½ teaspoons lemon juice Salt and white pepper, to taste Hot smoked Spanish paprika (for sprinkling) 1. Cut the eggs in half lengthwise. Carefully empty the yolks into a bowl. Cut a tiny slice from the rounded ends of the whites so they sit flat. 2. With a fork, mash the yolks with the mayonnaise, mustard, lemon juice, salt, and pepper.

Makes enough for one high 9-inch pie The amount of blueberries here fills a deep 9-inch glass pie pan with a fluted rim. You’ll think you have too many berries, but the fruit cooks down as the pie bakes. Pans that are shallow (plain round glass pans, for instance) will need less filling. If you have a shallow pan, use 6 cups of berries (5 frozen, 1 fresh), 1/2 cup sugar, 4 tablespoons tapioca, 1 tablespoon lemon juice, 2 teaspoons butter. Heap the berries in the crust so you’ll have a domed pie when the fruit cooks down.

Makes 12 Make these at the last minute so the strawberries do not get soggy. 12 large strawberries 12 blueberries 4 ounces cream cheese, at room temperature 1 teaspoon lemon juice 1/2 teaspoon vanilla extract 1 tablespoon honey ...